The most amazing mousse cups: smooth. creamy and a sweet and simple summer dessert!
published on 20 June, 2019 at 14:12
1. Water coffee mousse
INGREDIENTS
80g instant coffee
250ml water
200g sugar
80g instant coffee
250ml water
200g sugar
METHOD
1. Mix the coffee with water and sugar untile whipped.
2. Serve the cream in a glass with cocoa powder.
1. Mix the coffee with water and sugar untile whipped.
2. Serve the cream in a glass with cocoa powder.
2. Panna cotta vanilla and chocolate
INGREDIENTS
Cream layer:
½ cup water;
½ cup cream;
2 tsp gelatin powder;
2 tbsp water;
¼ cup sugar.
Chocolate layer:
½ cup water;
½ cup cream;
2 tbsp water;
120 g (4 oz) dark chocolate;
3 tbsp sugar.
Cream layer:
½ cup water;
½ cup cream;
2 tsp gelatin powder;
2 tbsp water;
¼ cup sugar.
Chocolate layer:
½ cup water;
½ cup cream;
2 tbsp water;
120 g (4 oz) dark chocolate;
3 tbsp sugar.
METHOD
Bloom gelatin in 2 tbsp of cold water.
Combine cream, water and sugar over medium heat. Whisk to combine and heated through but not boiling.
Dissolve gelatin in hot milk. Pour gelatin mixture into tilted glass and leave in the fridge to set completely.
Repeat the same procedure for the chocolate layer but add chopped chocolate into cream mixture before bloomed gelatin.
Tilt glass onto other side, pour chocolate mixture and let to set in fridge completely.
Add some hazelnut cream and chocolate candies before serving.
Bloom gelatin in 2 tbsp of cold water.
Combine cream, water and sugar over medium heat. Whisk to combine and heated through but not boiling.
Dissolve gelatin in hot milk. Pour gelatin mixture into tilted glass and leave in the fridge to set completely.
Repeat the same procedure for the chocolate layer but add chopped chocolate into cream mixture before bloomed gelatin.
Tilt glass onto other side, pour chocolate mixture and let to set in fridge completely.
Add some hazelnut cream and chocolate candies before serving.
3. Chocolate mousse
INGREDIENTS
Oreo cookies
Heavy cream
Dark chocolate bar
Whip
Ziploc bag
Rolling pin
Piping bag
METHOD
1.Cut a chocolate bar into several pieces and place it in a bowl on top of a pot of hot water until it melts.
2.Add heavy cream and mix.
3.Pour more heavy cream in a bowl and mix until you get a mousse and pour half in a piping bag.
4.Add the rest to the chocolate and mix again, then pour in another piping bag.
5.Put some cookies in a Ziploc bag and mash them.
6.Pour cookie crumbs into a glass, add the chocolate mixture with the piping bag, then add the whipped cream mixture.
7.Repeat the steps until the glass is full and top with more cookie crumbs.
INGREDIENTS
Oreo cookies
Heavy cream
Dark chocolate bar
Whip
Ziploc bag
Rolling pin
Piping bag
METHOD
1.Cut a chocolate bar into several pieces and place it in a bowl on top of a pot of hot water until it melts.
2.Add heavy cream and mix.
3.Pour more heavy cream in a bowl and mix until you get a mousse and pour half in a piping bag.
4.Add the rest to the chocolate and mix again, then pour in another piping bag.
5.Put some cookies in a Ziploc bag and mash them.
6.Pour cookie crumbs into a glass, add the chocolate mixture with the piping bag, then add the whipped cream mixture.
7.Repeat the steps until the glass is full and top with more cookie crumbs.
4. 4 ingredients chocolate mousse
INGREDIENTS
400ml whipped cream
250g mascarpone cheese
cocoa powder
hazelnut cream
METHOD
1. Whip the heavy cream, add the mascarpone cheese and the hazelnut cream, then blend until a soft, thick cream has formed.
2. Divide the cream in two bowls, then add in one bowl 2 tbsp of cocoa powder.
3. Add the cream mixture into a glass.
4. Cover with cocoa powder and refrigerate for one hour.
400ml whipped cream
250g mascarpone cheese
cocoa powder
hazelnut cream
METHOD
1. Whip the heavy cream, add the mascarpone cheese and the hazelnut cream, then blend until a soft, thick cream has formed.
2. Divide the cream in two bowls, then add in one bowl 2 tbsp of cocoa powder.
3. Add the cream mixture into a glass.
4. Cover with cocoa powder and refrigerate for one hour.
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